Scottish seafood has profile lifted as chefs worldwide are encouraged to cook with it

VARIOUS recipes are also being produced to show how the seafood can be used to create delicacies from around the world.

Chefs from across the globe are being encouraged to use Scottish seafood.

TEN million chefs across the globe will be urged to cook with Scottish seafood as part of deal agreed by the World Association of Chef's Societies (WACS).

Under the terms of the deal, the association's members will be urged to use Scottish salmon and langoustine in their restaurants.

Various recipes are also being produced to show how the seafood can be used to create delicacies from around the world.

The agreement will also see Scottish salmon and langoustines being used exclusively by more than 100 chefs in the 2012-14 Chefs Global Challenge, which has heats in locations such as Singapore, Italy and Hong Kong. Norway hosts the final in 2014.

Rural Affairs Secretary Richard Lochhead announced the sponsorship deal during a visit to Shanghai, China.

"This landmark agreement will give unprecedented global exposure to Scottish produce and the link with the World Association of Chefs' Societies is an extremely prestigious accolade for Scottish food and drink," he said.

"Our salmon and langoustine are already ingredients of choice in many restaurants around the world and this deal will further boost the global profile of the premium seafood that hails from Scotland's larder.

"Scottish fish and shellfish are internationally regarded as being some of the most delicious and high-quality seafood anywhere in the world.

"Not only that, but our seafood is fresh, healthy and sustainably sourced - all standards that the world's top chefs look for.

"This deal will give huge worldwide exposure to Scottish seafood, but we also hope as a result chefs around the globe will explore Scottish produce more generally and, in turn, this will provide a boost to our other premium products too."

WACS president Gissur Gudmundsson said: "As chefs, using good ingredients is always very important to us.

"In this day and age, ingredients that are produced in a sustainable manner play an equally important role.

"Seafood from Scotland is well-known for a pioneering approach in sustainable farming."

The 60,000 euro (£48,000) deal was struck by Seafood Scotland and the Scottish Salmon Producers' Organisation (SSPO), working with Scottish Development International.

Scott Landsburgh, chief executive of the SSPO and Scottish Quality Salmon, said: "I am delighted that Scottish salmon will be partnering with the illustrious World Association of Chefs' Societies.

"As chefs are some of our strongest supporters and their understanding of the quality of our fish is driving global demand, we look forward to working with their global network."

Seafood Scotland head Graham Young added: "We are also highlighting to chefs the wealth of other high-quality seafood landed in Scotland and hope to maximise supply opportunities for our entire industry."